👩🍳 Instructions
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1
In a very large bowl, combine the finely shredded green cabbage, red cabbage, shredded carrots, and sliced green onions. Set aside.
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2
In a separate medium bowl, whisk together the mayonnaise, fresh lemon juice, apple cider vinegar, granulated sugar, Dijon mustard, salt, and black pepper until completely smooth. Taste and adjust seasoning as desired – you might want more lemon, sugar, or salt depending on your preference.
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3
Pour the dressing over the shredded vegetables. Using tongs or clean hands, toss the coleslaw thoroughly until all the vegetables are evenly coated with the dressing. Ensure no dry spots remain.
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4
Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes before serving. Chilling allows the flavors to meld and the cabbage to slightly soften while retaining its crispness. For best results, chill for 1-2 hours.
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5
Give the coleslaw a final stir before serving. Enjoy as a side dish with your favorite barbecue, fried chicken, or sandwiches.
💡 Notes
For a spicier kick, add a pinch of cayenne pepper to the dressing. If you prefer a less creamy coleslaw, you can reduce the amount of mayonnaise slightly. To make ahead, shred vegetables and prepare dressing separately, then combine and chill just before serving for maximum crispness.
🥗 Nutrition (per serving)
Calories
220 kcal
Protein
1g
Total Fat
18g
Saturated Fat
3g
Carbs
14g
Fiber
3g
Sugar
8g
Sodium
280mg
Cholesterol
10mg
